Chicken Alfredo with Roasted Garlic and Lemon Zest
75% автентично · Italian-American
An elevated Chicken Alfredo featuring the depth of roasted garlic and a bright hint of lemon zest, adding complexity to the classic.
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Съставки
- Fettuccine pasta1 pound
- Chicken breast2 boneless, skinless
- Unsalted butter1/2 cup
- Heavy cream1 1/2 cups
- Parmesan cheese, grated1 1/2 cups
- Garlic cloves, whole1 head
- Olive oil2 tablespoons
- Lemon zest1 teaspoon
- Saltto taste
- Black pepperto taste
- Fresh basil leavesfor garnish
Стъпки
- 1
Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft. Squeeze out cloves and mash.
- 2
Cook fettuccine pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
- 3
Season chicken breasts with salt and pepper. Pan-sear until cooked through, then slice.
- 4
In a large skillet, melt butter over medium heat. Add mashed roasted garlic and cook for 1 minute until fragrant.
- 5
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- 6
Reduce heat to low. Gradually whisk in grated Parmesan cheese until smooth. Stir in lemon zest.
- 7
Add cooked fettuccine and sliced chicken to the skillet. Toss to coat. Add reserved pasta water if needed for consistency.
- 8
Season with salt and black pepper to taste. Garnish with fresh basil leaves and extra Parmesan.
